Packed with pumpkin and chocolate, these Vegan Pumpkin Brownies are a fun and delicious fall dessert. Oil-free, gluten-free, and refined sugar free.
If pumpkin and chocolate had a baby it would be these Vegan Pumpkin Brownies. The bottom layer of these gems is thick and chocolaty - a brownie layer. Then the top layer is light and pumpkin-filled, and swirled with more brownie.
All completely plant-based and gluten-free. Sweetened entirely with maple syrup.
A tasty and healthy pumpkin brownie that's perfect for fall.
Why I love these Vegan Pumpkin Brownies
- Dietary needs - this recipe is plant-based, gluten-free, oil-free, and sugar-free
- Decadent fall dessert - a fudgy brownie layer and a creamy pumpkin layer combine to create the ultimate fall brownie dessert
- No weird ingredients - I usually sneak some sweet potato or chickpeas into my baked goods, but these brownies don't have any hidden ingredients, just the plant-based versions of the traditional ingredients
Ingredient Notes
Brownie Layer
- Nut Butter: use a neutral-tasting nut butter like mixed nut butter or cashew butter
- Maple Syrup: to make this recipe completely fruit-sweetened, use date syrup instead
- Pumpkin Puree: Use canned pumpkin puree, not pumpkin pie filling. Pumpkin helps create a soft texture for the brownie. You can also use applesauce, but since these are pumpkin brownies, why not use pumpkin?!
- Flax Egg: you can also make a chia seed egg
- Vanilla Extract
- Homemade Oat Flour: I recommend using homemade oat flour because it helps lighten up the texture. Store-bought oat flour will work too.
- Cocoa Powder: be sure to use unsweetened cocoa powder to avoid any added sugars
- Baking Powder
- Salt
- Vegan Chocolate Chips: I like Enjoy Life or Pascha
Pumpkin Layer
- Pumpkin Puree: same as above. Use canned pumpkin puree, not pumpkin pie filling.
- Almond Flour: Almond flour is ideal for the pumpkin layer because of it's super fine texture
- Vegan Cream Cheese: I recommend Miyoko's cream cheese because there's no added oils, just cashews and coconut cream
- Maple Syrup: to make this recipe completely fruit-sweetened, use date syrup instead. Note that this will change the color of the pumpkin layer
- Pumpkin Pie Spice: this is what gives the pumpkin layer the classic pumpkin flavor we all love - don't skip this spice
How to Make Plant-Based Pumpkin Brownies
Step 1. Preheat the oven to 350. Line an 8x8" pan with parchment paper.
Step 2. Make the brownie layer. In a large bowl, mix the nut butter, maple syrup, pumpkin puree, flax egg, and vanilla. Add the dry ingredients: oat flour, cocoa powder, baking powder, and salt. Fold in the chocolate chips. Set aside.
Step 3. Make the pumpkin layer. In a medium bowl mix the pumpkin puree, almond flour, cream cheese, maple syrup, and pumpkin pie spice.
Step 4. Press ¾ of the brownie layer into the bottom of the prepared pan.
Step 5. Pour the pumpkin layer on top of the brownie layer.
Step 6. Scoop spoonfuls of the remaining brownie mixture on top of the pumpkin layer. Use a fork to swirl the brownie layer into the pumpkin.
Step 7. Bake for 35-40 minutes, until the top layer is set and edges are starting to turn golden. Let cool for 10-15 minutes. Slice and enjoy!
Recipe Prayer
Jesus, thank you for everything that you give us. We are ever grateful for your gifts. Amen.
Related Recipes
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📖 Recipe
Vegan Pumpkin Brownies
Ingredients
Brownie Layer
- ½ Cup Nut Butter like mixed nut butter or cashew butter
- ½ Cup Maple Syrup
- ¼ Cup Pumpkin Puree
- 1 Tablespoon Ground Flaxseed + 2 Tablespoons Water
- 1 Teaspoon Vanilla Extract
- 1 ½ Cups Homemade Oat Flour
- ½ Cup Cocoa Powder
- 1 Teaspoon Baking Powder
- ½ Teaspoon Salt
- ⅓ Cup Vegan Chocolate Chips
Pumpkin Layer
- ⅔ Cup Pumpkin Puree
- ½ Cup Almond Flour
- ½ Cup Vegan Cream Cheese
- ¼ Cup Maple Syrup
- 1 Tablespoon Pumpkin Pie Spice
Instructions
- Preheat the oven to 350°F. Line an 8x8" pan with parchment paper.
- Make the brownie layer. In a large bowl, mix the nut butter, maple syrup, pumpkin puree, flax egg, and vanilla. Add the dry ingredients: oat flour, cocoa powder, baking powder, and salt. Fold in the chocolate chips. Set aside.
- Make the pumpkin layer. In a medium bowl mix the pumpkin puree, almond flour, cream cheese, maple syrup, and pumpkin pie spice.
- Press ¾ of the brownie layer into the bottom of the prepared pan.
- Pour the pumpkin layer on top of the brownie layer.
- Scoop spoonfuls of the remaining brownie mixture on top of the pumpkin layer. Use a fork to swirl the brownie layer into the pumpkin.
- Bake for 35-40 minutes, until the top layer is set and edges are starting to turn golden. Let cool for 10-15 minutes. Slice and enjoy!
Nutrition
Nutrition information is an estimate.
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